Venison Gyros recipe

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Ingredients

2 tablespoons olive oil
1 ½ tablespoons ground cumin
1 tablespoon minced garlic
2 teaspoons dried marjoram
2 teaspoons ground dried rosemary
1 tablespoon dried oregano
1 tablespoon red wine vinegar
salt and pepper to taste
3 pounds venison, cut into 1/4 thick strips
1 (12 ounce) package pita breads, warmed

Nutrition Info

431.9 calories
carbohydrate: 33.7 g
cholesterol: 158.7 mg
fat: 10.2 g
fiber: 2 g
protein: 48.4 g
saturatedFat: 2.6 g
servingSize: -
sodium: 383.5 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.

  2. Heat a large skillet over medium-high heat. Cook the venison strips, a half pound at a time, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pitas to serve.

Recipe Yield

6 sandwiches

Recipe Note

This is a twist on the classic Greek sandwich.

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